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Easter Brownies with cashew cream

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 15 small brownies
Author: Lisa & Erik

Ingredients

  • 2 Bananas
  • 7 Dates
  • 1/2 cup Oatmeal cream Soy cream
  • 3 tablespoons Cacao powder
  • 1/2 cup Almond meal
  • 1/2 cup Buckwheat meal
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking powder
  • 1 cup Cashew nuts

Topping

  • 1/2 cup Raspberries
  • 1/2 Mango

Instructions

  • The Brownie!
  • Heat the oven to 200 C/392 F. Prepare the topping by placing the cashews in a bowl and cover with water.
  • In a bowl mix the peeled bananas and seed-free dates with a hand blender or in a mixer. Add all the other ingredients and mix it to a smooth cream.
  • Prepare a baking tray with baking paper and pour in the brownie cream and spread it with a spoon or spatula. Now put it in the oven for 12-15 minutes.
  • Take out the cake from the oven and stick in a fork to try if it's ready, it shouldn't be too sticky. If you think it is good you lift out the cake using the paper, let it cool on a grill.
  • The topping!
  • Pour off the water of the cashew nuts. With a hand blender you mix the cashew so they will get as smooth as possible. Then divide the cashew cream in two small bowls with the same amount in both.
  • In the first bowl add the raspberries and mix it to a nice blend. Do exactly the same with the other bowl but add the chopped mango.
  • Assembling the Easter Brownies!
  • Spread the pink cashew and raspberry cream on the brownies nice and smooth. Follow up with the yellow cream and finish of with some nice toppings such as cacao nibs, coconut flakes or chopped raspberries. Cut the cake into nice squares and it is ready to enjoy!